The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train all employees to create written procedures for all items being monitored using Time as a Public Health Control (TPHC). Suggestions made to label pans/cold with time stamp prior to filling with Time/Temperature Control for Safety (TCS) foods.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): IN COLD WELLS AT COOK LINE- SLICED TOMATO, SLICED GOUDA CHEESE, SLICED AMERICAN CHEESE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ALL ITEMS LABLED WITH A DISCARD TIME OF 2:00PM.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: PLEASE OBTAIN A CFM CARD WITHIN 14 DAYS. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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12/02/2015 | Risk Factor | |
Observed facility clean and well organized. CFM is knowledgeable in food safety and corrected violative conditions immediately. Thank you for your commitment and efforts to ensure food safety. Please train and evaluate staff in food safety procedures. Have employees sign employee illness reporting agreements before Wednesday 24 June 2015.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: a bag of beverage cup lids were stored in contact with beverage ice
Correction: spoons used to measure blue cheese portions observed stored with handles in contact with the blue cheese.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: An employee was observed rinsing a container lid with water and placing it into a drying rack with clean dishware without proper washing or sanitzing.
Correction: ALL food contact surfaces must be properly washed, rinsed, and sanitized before reuse. Employee rewashed container lid properly.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CFM unstacked wet containers.
- Plumbing / Maintained in Good Repair
Observation: Observed a non-functional handwashing sink in rear prep area, and a leaking sanitizer dispenser at the three vat sink.
Correction: Maintain plumbing in good repair. CFM stated a plumber was already scheduled to arrive on the morning the inspection occured.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/19/2015 | Routine | |
This is a risk factor.
** Please provide a copy of NovaCfm certification by Dec 31, 2014.
* Please assure potentially hazardous foods notable to be kept at 41F and below to be on TP HC.
* Please do not double container cheese on prep top. This causes Cheese to be not in refrigeration and not cold hold properly.
* Revisit Employee Health policy and assure all employees are trained on Employee Health Policy.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) was incorrectly marked. Time period was longer than 4hrs
Correction: Asiago cheese, cheddar cheese on prep top
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/17/2014 | Risk Factor | |
This is a follow-up inspection. EHS observed correction of following violations:
-Complete Employee Health Policy
-2dr prep cooler is able to hold temperature at or below 41F and potentially hazardous foods are cold holding properly. See attached maintenance invoice.
Time as Public Health Control is not needed since equipment is cold holding properly except for Wendy's American cheese that is not potentially hazardous and facility keeps record of time for quality reasons.
**Please fax and provide a copy of maintenance invoice for quat dispenser at 3-vat by July 14, 2014.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually corrected.
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06/23/2014 | Follow-up | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Time as Public Health Control: is for non-PHF American cheese (8hrs) for quality and also EHS asked to use potentially hazardous foods that are on prep tops at sandwiche station that are not at 41F to have TPHC. Items are: cooked edamame, cooked corn, sliced tomato, diced tomato, shredded cheddar, Asiago cheese, and blue cheese until manager is able to find ways to keep these foods at 41F and below. EHS ways such as 1) cooling to 41F and below before placing on prep top 2) not overfilling 3) keeping a lid 4) make sure there is no gap between bowls 5) use of stainless steel containers rather than plastic for these items.
EHS provided additional training and written instructions on:
-How to manually correct sanitizer strength. It's currently at lower end (150ppm) of manufacturer's recommendation concentration for food contact surface.
-How to use quaternary test kit.
EHS will perform a follow-up for correction of following:
-Complete employee health policy
-Time as Public Health Control
-2dr prep cooler - left is able to keep temperature at 41F or below.
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Employee Health Policy was not completed for entire employees since last inspection.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (44F), blue cheese (46F) on prep top of 2dr prep cooler - right, sliced tomato (48F), blue cheese (48F) on prep top of 2dr prep cooler - left.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Time was placed on rest of these items since manager is not able to keep food 41F and below even though 2dr prep cooler - right is at 38F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr prep cooler - left
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler - left is observed at 48F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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06/06/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon stored over salad dressings and cut vegetables in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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11/21/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese (58F), shredded cheese (54F), salsa (50F) on prep top - replaced
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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05/13/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation.
The complainant stated that the packaging of pecans had the appearance of bite marks on them. She suspects it may have been mice.
EHS discussed the process of how the pecans are received. They are received in the prepackaged bags which are stored in boxes in the dry storage area. EHS did not observe any bags with bite marks on them,
Manager was aware of the complaint and stated he had not seen any evidence of mice. The manager called the pest control operator to service the facility on December 11, 2012.
The pest control operator inspected the kitchen and dining room. Pest control operator placed traps for preventive measures and did observe a hole in the wall that could allow pest entry. Recommendations from the pest control operator was to seal the hole behind the front counter.
No evidence of mice were observed at time of inspection.
Case not confirmed.
No violation noted during this evaluation. | 12/12/2012 | Complaint | |
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